Shurpa in a cauldron is the most delicious soup! Cooking an amazing shurpa in an oriental cauldron with lamb, pork, beef and chicken

Shurpa in a cauldron is the most delicious soup! Cooking an amazing shurpa in an oriental cauldron with lamb, pork, beef and chicken

Shurpa is a rich dish that is usually cooked on a fire. But this is optional!

In a cauldron on the stove, you can cook no worse, if you know a few secrets and use proven recipes. Here they are!

Shurpa in a cauldron - general principles of preparation

• Meat for shurpy can be used any, but it should not be lean. Ideally, the ratio of fat and pulp is 1: 4. In a cauldron on the stove it is usually fried, so that the dish is saturated and fragrant.

• Vegetables. Use the most different. From the usual potatoes and onions, to eggplant and cabbage. Some ingredients can be fried with meat in a cauldron.

• Chickpea, beans. These ingredients can also be added to shurpa, they are in some traditional oriental recipes. Beans are boiled separately. Chickpeas can be cooked immediately with meat, but on condition of pre-soaking the peas for at least 8-10 hours. Otherwise, he simply will not have time to cook.

• Greens, spices. Traditional shurpa is seasoned with cilantro, dill. They can be added together. But it is also not forbidden to put parsley. Spices in the dish can be put different at your discretion. Often the dish is cooked hot with the use of red chilli peppers.

Shurpa in an oriental lamb cauldron

The recipe is very rich and nourishing eastern shurpy in a cauldron. You can use any pieces of lamb, but the main ingredient of the dish is sheep fat.


• 2.5 liters of water;

• 2 spoons of tomato paste;

• 500 g mutton;

• 500 g of potatoes;

• 4 bulbs;

• 100 g of fat-tailed fat;

• 1 sharp pod;

• dill, cilantro, laurel, salt.


1. Cut the fat tail, throw in a cauldron and fry over high heat. Scalls take out.

2. Throw sliced ​​portions of mutton, fry until golden brown for about twenty minutes. During this time, cut the onion in half rings. Add to the meat.

3. Another minute later we throw in the diced potatoes, fry on. 4. Ten minutes later add the tomato paste. Now we follow that the pieces are not burnt, stir.

5. Fill 2.5 liters of boiling water. If you want a thicker shurpa, you can add less liquid.

6. We cut a sharp pod, we throw it in a cauldron.

7. After boiling, remove the fire to a minimum, cook for an hour at low boiling. Check the meat.

8. If the lamb is soft, salt the soup, boil for another seven minutes.

9. Fill with laurel cilantro, dill and you're done! You can serve the dish to the table!

Shurpa in a cauldron with Uzbek lamb

Another great recipe for shurpa is best for her to use lamb chops. Features dishes adds an abundance of Bulgarian pepper and fresh tomatoes.


• 600 g lamb ribs;

• 5 potatoes;

• 2 onions;

• 3 bell peppers;

• 4 tomatoes;

• 1 large carrot;

• spices, oil.


1. Pour some oil into the cauldron so that the pieces of meat do not stick to the hot surface. We put on fire.

2. Cut the washed, dried ribs. Throw in a cauldron, fry to a light blush.

3. Cut the onion half rings, not shallow. Carrot cut into strips. Throw to the meat. We continue to fry.

4. After a few minutes, throw in the chopped potatoes, cook without a lid. You don't need much time, fry for another five minutes.

5. Now we take two tomatoes, rub, throwing the skin. Pour into the cauldron.

6. Another five minutes later, pour a couple of liters of boiling water, look at the desired density.

7. Close the cauldron, prepare the dish for twenty minutes.

8. Now we cut the bell peppers into strips, scald the remaining tomatoes to remove the peel, cut into several large pieces.

9. Throw the remaining vegetables in the cauldron, salt and pepper (you can throw the chopped sharp pod), cook on low heat until cooked. About another 25 minutes.

10. In the finished shurpa throw greens, optionally laurel, other spices. Give brew under the lid of the cauldron, served to the table.

Shurpa in a beef cauldron with chickpeas

To make such shurpa, you will need real lamb peas - chickpeas. It is necessary to soak it in advance in water, so as not to delay the cooking time. Ingredients

• 150 g chickpeas;

• 1 kg of beef;

• 2 carrots;

• a pair of bulbs;

• 5 potatoes;

• spices;

• 1 pepper;

• 3 tomatoes;

• 0.3 cups oil.


1. Heat up the butter, add onion to the cauldron. Slightly fry, throw carrot sliced.

2. Now we cut the washed beef into pieces, as for a shish kebab. We send to fry.

3. Now we fall asleep chickpeas soaked for 10 hours, pour 3 liters of water, prepare shurpa for an hour.

4. During this time, prepare the remaining vegetables. Chop the potatoes and peppers randomly, just rub the tomatoes.

5. Put all the vegetables in the cauldron. We salt, we pepper. We remove the fire and cook for about an hour. We make sure that the potatoes do not boil down, it may take less time.

6. In the finished shurpa throw greens, hot peppers as desired.

Shurpa in a cauldron with chicken and eggplants

The chicken can also be used to make shurpa, but do not take the breast. Let the meat be with the skin and fat.


• 700 g chicken;

• 2 eggplants;

• 2 potatoes;

• 1 carrot, onion and pepper;

• 0.3 cups oil;

• 0.5 spicy pods;

• 2 tomatoes;

• dill, laurel.


1. Immediately engaged in eggplant. We cut each lengthwise, then pieces 2 cm across. Sprinkle with salt, leave to improve the taste for half an hour.

2. Cut the onion, pour it into the heated oil, then you can add the carrot. Fry to translucent onions.

3. Cut the chicken at the joints. Shallow is not necessary. Throw in the cauldron. Fry on all sides with vegetables.

4. Now put the potatoes, continue to fry, the fire can be added.

5. Eggplants are washed with bitterness, we are hand-off and add to the dish.

6. Fill so much water that it covers products centimeters for five.

7. Bring the dish to a boil, reduce the heat.

8. Cut the pepper into strips, diced tomatoes. Throw in ten minutes shurpu. We salt.

9. You can immediately add chopped hot peppers. Cover with a lid, bring to a low heat until ready.

Shurpa in a pork cauldron with beans

This shurpa can be cooked with red or white beans. It is advisable not to use canned beans, and cook them according to the recipe. It will taste better.


• 600 g pork;

• 120 g dry beans;

• 4 potatoes;

• 2 sweet peppers;

• 2 bulbs;

• 1 large carrot

• 2 spoons of tomato paste;

• some oil or fat;

• spices, hot pepper, greens.


1. On the eve, pour the beans with cold water so that the beans are thoroughly swollen. Then change the liquid, put the beans on the stove, cook almost until tender. It should be soft, but not boil soft.

2. Cut the pork into pieces 40-50 grams. Throw in the cauldron. If the pieces are greasy, then add the oil quite a bit. We fry on the maximum fire so that a crust appears, the juice inside is sealed. It takes about twenty minutes.

3. Add onions, throws a carrot in the cauldron.

4. We mix pasta with a few spoons of water, pour the meat, fry for a few more minutes.

5. Cut into large pieces of potatoes. Throw in the pork.

6. Pour in a couple of liters of boiling water, look at the density. Cover and cook for twenty minutes.

7. Now add the boiled beans, Bulgarian and hot peppers, salt.

8. Cover the cauldron, boil the shurpa until fully cooked on low heat.

9. As soon as the potatoes are cooked, fill the shurpa with fresh herbs.

Shurpa in a cauldron with cabbage and chickpeas

For the preparation of such shurpy used lamb bone. But also the dish can be cooked with other types of meat.


• 1 kg of meat;

• 0.25 cabbage;

• 3 potatoes;

• 150 g chickpeas;

• 5 spoons of butter;

• 3-3,5 liters of water;

• 200 g carrots;

• 200 g onions;

• 2 spoons of tomato paste;

• 1 hot pepper;

• spices.


1. Nest we soak ten hours.

2. Heat up the fat. Chop the lamb into pieces, fry for a quarter of an hour.

3. Now add onions and carrots, cut into large chunks. Fry another ten minutes.

4. Pour the potatoes, cut into quarters and washed chickpeas. Fill with boiling water, cover and cook for 30 minutes.

5. Now add the chopped cabbage and tomato, salt, throw the hot pepper. Cover and cook for about twenty minutes. Do not let shurpe actively boil. 6. Greens are thrown at the very end, or put into a shurpu when served on a table.

Shurpa in a cauldron with noodles and beef

Another recipe for rich soup that can be cooked with any noodles. It was originally prepared from dough, but today you can buy egg pasta in the store. They practically do not differ in taste from home.


• 0.6 kg of beef;

• 2 onions;

• 2 peppers;

• 3 potatoes;

• 250 g noodles;

• 1 tomato;

• hot pepper, greens;

• 30 ml of oil.


1. Cut the meat in small pieces, about 30 grams. Fry in butter over moderate heat for about half an hour. If the beef is old, you can cover up, so that the meat steamed.

2. Throw onions, fry for a couple of minutes.

3. Add the potatoes cut into large pieces, fry on.

4. Add chopped tomato, chopped Bulgarian pepper and pour in 2.5 liters of boiling water. We throw a little salt, a couple of pinches. Cover, cook shurpa until done.

5. At the end start the noodles, try on the salt, add more, if necessary.

6. Boil the noodle dish for 3 minutes, no more, otherwise it will limp.

7. We throw greens, immediately turn off. Hot pepper if desired.

Shurpa in a cauldron - useful tips and tricks

• Need to cook shurpu faster? Add tomato or tomatoes at the very end. You can fry them in a separate skillet.

• The flavor of boiled greens is not so pronounced, and the leaves look ugly. Therefore, add cilantro, dill or parsley to the very end of cooking or put in plates.

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